Crostata con panna cotta alle fragole 
Strawberry Panna Cotta Tart
In May, we celebrate two birthdays at our house. This is one of the two cakes I made for the occasion. It's a fresh, seasonal dessert that's also elegant for special celebrations!
Strawberry Panna Cotta Tart
In May, we celebrate two birthdays at our house. This is one of the two cakes I made for the occasion. It's a fresh, seasonal dessert that's also elegant for special celebrations!
Cooking Instructions
- 1
Place the cleaned and chopped strawberries in a small saucepan with the sugar and lemon juice. Cook quickly, then set aside. Puree the mixture.
- 2
Prepare the crust: In a bowl, combine the butter (cut into pieces) and sugar, and mix together. In a separate bowl, beat the egg with a fork, then add it to the dough. Add the flour and vanilla extract. Work the dough quickly and chill in the refrigerator for about 1 hour.
- 3
Meanwhile, make the frangipane. In a food processor, blend all the ingredients until you have a creamy, sticky mixture. Transfer to a piping bag and set aside.
- 4
Take the crust from the fridge and roll it out in a tart pan. Spread a layer of the cooked and pureed strawberries over the crust, then pipe the frangipane on top. Bake at 350°F (180°C) for about 35 minutes, until the frangipane is nicely golden.
- 5
Let the tart cool. Meanwhile, soak the gelatin sheets in cold water. Heat the cream in a small saucepan with a few tablespoons of the cooked and pureed strawberries. Add the squeezed gelatin, stir to dissolve, and pour over the tart. Refrigerate for a few hours.
- 6
Remove from the fridge and decorate as you like with fresh strawberries and blueberries. You can also add small crust flowers made from leftover dough and dusted with powdered sugar.
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